- Get the leeks, tomatoes and eggplants in the oven
- Make amba dressing
- Cook shawarma
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- 2 turkey breasts cut into small chunks
- 1 tablespoon curry powder
- 1 tablespoon garam masala spice blend
- 1 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 1 lemons juiced
- In a baking dish or large bowl add all the ingredients except the lemon and mix well.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the shawarma (in batches if have to) it is ok if it overlaps a little, just not too much. Cook for 3 minutes. Use a wooden spoon and mix it around. Cook for 4 more minutes.
- Remove from pan and squeeze with lemon and serve.
You can use cumin instead of garam masala spice blend, but i prefer any spice blend that says for grill, meatballs or even five spice. Any light brown spice blend (which usually includes, chili, garlic, cinnamon, and cardamom) is great to use!
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- 1 eggplant thinly sliced
- 1 box cherry tomatoes
- 2 leeks sliced
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 2 tablespoons techina paste
- 1 cup frozen mangos or fresh
- 1 tablespoon honey
- 5 lemons juiced
- 1 tablespoon white wine vinegar
- 1/2 chili pepper seeds removed
- 3 tablespoons fresh cilantro
- 1 teaspoon turmeric powder
- 1/4 teaspoon garam masala spice blend or cumin
- 1/4 teaspoon fenugreek powder optional
- 2 cloves garlic peeled
- 4 ounces butter lettuce chopped
- Preheat the oven to 425°F. Prepare 2 sheet pans with parchment paper.
- Add the eggplant, tomatoes, leeks, ¼ cup of olive oil and ½ teaspoon of salt and mix well and evenly. Place in oven for 30 minutes.
- Using a blender or food processor, add the remaining olive oil, salt, and the rest of the ingredients except the lettuce. Blend until smooth.
- Add the lettuce to a large bowl and add the tomatoes, leeks and eggplant. Add dressing right before serve.
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If you want your eggplants to taste fried, add more olive oil and cook a bit longer in the oven!
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Leftover tips for tomorrow’s lunch:
